CULINARY HERBS 



137 



Probably the most popular way it is employed, 

 however, is as a decoction in vinegar. For this pur- 

 pose, the green parts are gathered preferably in the 

 morning and after washing are placed in jars and 

 covered with the best 

 quality vinegar for a few 

 days. The vinegar is then 

 drawn off as needed. In 

 France, the famous vine- 

 gar of Maille is made in 

 this way. 



The leaves may be 

 dried in the usual way if 

 desired. For this purpose 

 they are gathered in mid- 

 summer. A second cut- 

 ting may be made in late 

 September or early Octo- 

 ber. Tarragon oil, which 

 is used for perfuming 

 toilet articles, is secured 

 by distilling the green 

 parts, from 300 to 500 

 pounds of which yield 

 one pound of oil. 



Thyme (Thymus vul- 

 garis, Linn.), a very 



diminutive perennial shrub, of the natural order Labia- 

 t£e, native of dry, stonj' places on Mediterranean coasts, 

 but found occasionally naturalized as an escape 

 from gardens in civilized countries, both warm and 

 cold. From early days it has been popularly grown 



Thyme for Sausage 



